Tonight, I felt lazy. I didn’t want to cook. So, I went to my cabinet and pulled down two boxes of cereal (Oatmeal Squares and Cinnamon Crunch). I was about to pour it into my bowl and have exactly the same meal that I had for breakfast. Then I thought…I can do better. I should do better. I need to eat healthier. I thought about the Brussels sprouts and kale in my refrigerator. Sigh…should I cook them up? Finally, I took a breath and put away the cereal. I had been meaning to try a recipe I saw on Sprouted Kitchen. In fact, I liked it so much, I had shared it with my friend on Facebook. So, I went to my Delicious account and found the recipe. I had, in fact, been saving my kale and Brussels sprout in my refrigerator just for this recipe. I looked up the other ingredients required for the recipe: soy sauce, rice vinegar, garlic, sesame oil, green onions, red pepper flakes. Check, check, check…but I didn’t have sesame seeds or soba noodles. But, I did have a pack of angel hair pasta that I had for years, but never cooked.
I pulled out the kale, Brussels sprouts, and green onions. I looked around the fridge and also pulled out soy sauce, Sriracha, a small bag of shallots, my sad, naked bunch of cilantro (I had used most of the leaves so it was mostly naked stems in a quarter glass of water) and set them on the countertop and got to work. After washing the kale, I removed the stems and sliced them thinly. I rinsed the Brussels sprouts and sliced them as thinly as possible. And, I got the water boiling for the pasta. I then minced the shallots, found a nice fat clove of garlic and minced that with a pinch of salt, chopped the green onion and cilantro finely. In a large blue, plastic bowl, I mixed up the soy sauce, rice vinegar, Sriracha, and then added the shallots and garlic. I decided to skip the red pepper flakes. Then I added the sesame oil. Inspiration hit, and I pulled out my nearly empty jar of tahini and added some to the “dressing.”
Sprouted Kitchen uses the kale and Brussels sprouts raw. However, I am not that keen on raw kale or cabbage-like vegetables. I had a kale salad before, and it’s okay. But not something I crave. So, I turned on the stove, added a bit of grapeseed oil, and let it get hot. Then I added the Brussels sprouts and sauteed it for about 90 seconds, and then added the kale and cooked the two vegetables for another 3-4 minutes. I added a touch of salt and pepper. I took it off the stove to let it cool for a bit, and then I mixed everything in my blue bowl. While waiting, I remembered I had roasted some mini beets a couple of days before. So, I got those out of the fridge, rubbed off the skins, sliced them thin, and added them to the blue bowl.
I tasted it, and it was a bit bland for my taste, so I added more soy sauce and a squeeze of Sriracha. And then used a fork and wooden spoon and mixed it up. Success! It was yummy.
10 Brussels Sprouts
8 Kale Leaves
1 Green Onion
2 Shallots (about 1 tablespoon minced)
A Handful of Cilantro (ended up to be about 1 tablespoon chopped)
5 Mini Beets
2.5 Ounces Angel hair pasta
1 Tbls Sesame Oil
2 Tsp Soy Sauce
1 Tbls Rice Vinegar
1/2 Tsp Sriracha
1 Large Garlic Clove
1 Tsp Cooking Oil (I used grapeseed oil)
1 Tbls Tahini
Salt/Pepper to taste
See above. Taste, and adjust seasoning as needed. If you like it hotter, add more Sriracha or some red pepper flakes. If it’s not salty enough, add more soy sauce.